Chef Ken Callaghan of
Blue Smoke-New
York, NY
Adapted by StarChefs.com
Ingredients:
Cole Slaw:
- 2 pounds green cabbage, thinly sliced
- 2 green bell peppers, quartered, seeded and sliced
- 1 small white onion, chopped
- 1 large carrot, grated
- ½ cup sugar
- 4 teaspoons salt
Slaw Dressing:
- 1½ Tablespoons sugar
- 2 teaspoons dry mustard
- 1 Tablespoon salt
- ¼ teaspoon cayenne pepper
- 2 teaspoons celery seed
- 14 Tablespoons Champagne vinegar
- 1 green apple, grated
- ½ onion, grated
- 1 cup sour cream
- 2 eggs
Method:
Combine sugar, dry mustard, salt, cayenne, celery seed, Champagne
vinegar, green apple, onion, sour cream, and eggs in a double
boiler and cook until thickened. Allow to cool.
Combine green cabbage, bell peppers, white onion, carrot, sugar
and salt in a bowl. Transfer to a colander inside the bowl and
refrigerate overnight, allowing the excess moisture to drain away.
Combine cole slaw ingredients with dressing and serve. This slaw
will last at least 2-3 days.
